order pure birch syrup for about

UNDER CONSTRUCTION

search our recipes listed below

Learn how to use Pure Alaska Birch Syrup in your recipes.

Natural evaporated Birch Tree Sap

This site features recipes using Pure Birch Syrup, a relatively new and unique ingredient making its way round the world. The syrup comes from wild Birch Trees in Alaska. Alaska has the second largest birch forests in the world and Russia has the largest. The trees are just about anywhere you look in Wasilla Alaska. Virtually unheard of, this new ingredient is very versatile and can be used in just about any recipe offering a unique and delicious flavor in sauces, marinades and baked goods and much more. It has found its way into many experienced Chefs hands, but anyone with common cooking skills will find it easy to use. I call it the "newest secret ingredient" as no one will ever guess you used Birch Syrup in your recipe to add that gourmet flavor. Birch Syrup has been around for around 15 years compared to Grandmas vanilla extract over a hundred years old. I lived in Alaska for over 25 years before I was first introduced to it, and still to this day most people have not heard of this new natural product. Birch Syrup is made just like maple syrup, but was not commercially made until the 1990’s and is still made on a very small scale. Alaska has the largest supply of pure birch syrup in the world and most suppliers sell out of this natural syrup before the end of each year as the demand continues to grow. Most people have no idea how to use the syrup and many begin by putting it on pancakes. To me the syrup would go in the batter of the pancake but I would not use it on pancakes. There are a few that strongly suggest it is very good on pancakes, but not in my book. Maple Syrup is used traditionally on pancakes, but Birch Syrup is used more like a spice and flavor enhancer by most experienced cooks and chefs. The Grade of Birch Syrup would also determine its use. If you must use it on a pancake please use the light grade and a very small amount. Birch syrup changes flavor with each grade. The light syrup in no way tastes similar to the Dark grade syrup and you cant thin out the dark with corn syrup or sucrose syrup to get the flavor of a light grade, it just doesn't work. This site was created as many of my customers love my products and many want to learn how to create their own products as well as implement the syrup into their own recipes. I have been asked how to use the syrup and I felt it was time to add this to our site offering a variety of recipes, and to show exactly how I would implement the syrup into a recipe. I have bee experimenting for years and every year I learn a little more about the syrup. I have created my own products such as Birch Salad Dressing, Birch Jelly, Birch Marinade and Birch Syrup Extract. Many others are making and selling their own products using the syrup and the product line continues to grow as people continue to discover Birch Syrup.

Kim Elgee-Alfonsi of The Alaska Birch Syrup Company, LLC

FEATURED RECIPE

Japanese style

Birch Miso Chicken

Ingredients:

2 tablespoons light soy sauce (usukuchi shoyu)

2 tablespoons sake

2 tablespoons mirin

2 tablespoons light miso

2 tablespoon medium grade birch syrup

2 green onions, crushed and slivered

1 teaspoon minced ginger root

1 garlic clove, minced

8 boned chicken thighs, skin intact

1 tablespoon seven-spice powder (optional)

Blend birch syrup, soy sauce, sake ,mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.

Preheat a hibichi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.

©Kim Elgee

Japanese Style

Alaska Birch Baked Salmon

Directions

4 salmon fillets, about 1 pound (450 g)

4 hajikami pickeled ginger shoots (set aside for latter)

Marinade

3 tablespoons soy sauce

2 tablespoons sake

5 tablespoons mirin

2 tablespoons of medium or dark grade birch syrup

1 yuzu, grated

Place the salmon fillets in a casserole or other wide shallow dish. In a small bowl, combine the ingredients for the marinade and mix well. Pour over the salmon slices, and marinate for 4 to 5 hours and turn filets over in several times.

Preheat the oven to 350°F (180°C) and cook the marinated salmon for 10 minutes, until golden brown. S

I have lived in Alaska for over 30 years. I was introduced to Birch syrup in 1999. We now are one of the largest producers in the world. Birch Syrup producers are very competitive crafters in their product and tout with fierce admiration the quality of their own syrup. When it comes down to it all of us birch syrup producers make a exceptionally unique product.

Kim Elgee Member Alaska Birch Syrup Company, LLC